View Full Version : White Miso Question
12-05-2004, 12:28 PM
Can chick pea miso be substituted for white miso in recipes...for example, in Alissa's sour cream?
10-01-2005, 12:37 PM
I was wondering the same thing myself. I have responded to this thread in order to bring it back up in the list. If anyone has an answer to Smileen's question, then please respond.
10-01-2005, 07:06 PM
Actually I did find unpasteurized white miso today at the health food store. It was America's First Premium Organic Mellow White Miso.
Is this stuff healthy, as I do like it. As a vegan, I used to eat the red miso in my japanese soups.
This is not raw though, it is living. I am assuming this "living" miso contains enzymes that are beneficial to us, just as "raw" foods are.
10-01-2005, 07:16 PM
Oh, on the subject of Alissa's sour cream. It was a great recipe, but it just didn't do the trick for me. The raw vinegar just takes over even though it only called for a small amount. Also, the grainy texture of cashews just didn't sit right with my pallet. I tried blending it into oblivion, but that didn't really help.
Honestly though, the only place I ever need sour cream was on baked potatoes or vegan tacos. Since I don't eat that stuff anymore, I really don't have a need for sour cream. When I was eating it, I was buying "Sour Supreme" vegan sour cream. It was very good.
That brings me to another point. I think a lot of the recipes may take time to adjust to before you like them. When we are born into a cooked food world, we end up growing up on stuff like dairy sour cream. So we develop a certain taste for things and it takes time to adjust to something different. Like when I first started eating the "Sour Supreme", it tasted weird to me. But after a while, I started liking it. I would even put it on my vegan black bean tacos.
10-02-2005, 11:11 AM
You can substitute any color miso for each other in a recipe. You need to remember, that the darker misos are more flavorful. Also, if a dish calls for white miso because it will be light in color, and you substitute a darker miso, then the end result will be a darker sauce. Does that make sense?
10-02-2005, 11:14 AM
To my knowledge, white miso IS chickpea miso.
10-02-2005, 11:20 AM
I stand corrected. Apparently, they aren't one and the same http://www.soya.be/miso-varieties.php, although I use them interchangeably.
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